Born and raised in Italy, Sara Ghedina came to California years ago. “It was like a dream,” she says of her first glimpse of the Bay Area. The beauty of water, wind and hills made an impression. “But I loved how adventuresome Californian cooks are.
Additionally, they mix cultures and ingredients in combinations you wouldn’t think of at first. If I had to choose a favorite cuisine, I’d pick what they call California Fusion, where the state’s fruits and vegetables come together beautifully.”
California Fusion Recipes
Curried Lentil Salad
Greens, a landmark vegetarian restaurant in San Francisco with views of the bay and Golden Gate Bridge, inspired this salad recipe. Spices provide a lovely punch, and the secret is to let the salad rest for about half hour to allow the flavors to mix. It tastes even better the next day. Make sure to use a plain yogurt with neutral flavor, avoiding any made from coconut milk. You can substitute plain whole milk yogurt for a vegetarian version.
Panzanella Mango Salad
Panzanella is a traditional Tuscan salad, very popular in the summer. Onions, tomatoes, and chopped stale bread soak up the dressing and tomato juice to become rehydrated. Sometimes, it includes fragrant basil when available.
Italian traditionalists might throw you in jail for this wildly non-traditional version—but in California, anything goes. The recipe draws inspiration from the sweetness of mango salsa, a South American staple found all over San Francisco, often paired with grilled chicken, fish, or used as a creative taco topping. Use sourdough bread for even more multicultural cultural fusion.
Strawberry Kale Salad
Kale is everywhere these days since it’s valued for its dense nutritional values and its flavor. You can vary this recipe for Strawberry Kale Salad with the seasons by swapping in roasted squash, mandarin oranges and roasted beets, walnuts and figs, summer peaches, and corn. In the version below, the sweet strawberries are enhanced by the homemade, vinegary dressing. Massaging the kale with the dressing, and the warmth of the chickpeas, make the kale tender and delicious!
Can I Substitute Chickpeas For a Different Protein in This Strawberry Kale Salad? Absolutely! For our vegetarian and vegan friends we suggest using chickpeas for their dense nutrient content as well as their ability to soak up flavors. Though we do understand that chickpeas are not for everyone. So, instead, you can replace with a protein of your choice such as chicken, steak, or even turkey. In case you are vegan or vegetarian though, other meatless proteins you can use include tofu, edamame, or even lentils. Maybe you’ll even choose to leave this element out altogether and instead let the strawberries, kale, avocado, almonds, and homemade dressing relieve your cravings.
California Quinoa Salad
Quinoa is a nutrient-dense superfood. Quinoa contains all nine essential amino acids, making it an excellent protein source for vegetarians and vegans. It’s rich in fiber, which aids digestion, promotes satiety, and helps maintain healthy blood sugar levels. And, naturally gluten-free, quinoa is a great option for those with gluten sensitivities or celiac disease. It makes a hearty base for a salad because it pairs well with vegetables.
Photography, Story, and Styling by Sara Ghedina
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